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Bulgarian Pork Kavarma | Tender Braised Stew
(0)
80 min
Under an hour
Gurkerl Küche
Bulgarische Schweine-Kavarma ist ein traditioneller Balkan-Klassiker voller Geschmack. Saftig angebratener Schweinsschopf schmort gemeinsam mit Lauch, Champignons und rotem Paprika in einer aromatischen Rotwein-Tomaten-Sauce im Backrohr butterweich. Mit edelsüßem Paprikapulver und Bohnenkraut/Oregano gewürzt, entfaltet dieses Ofengericht wohlige Wärme. Am besten mit knusprigem Weißbrot oder fluffigem Reis servieren!
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat (160 °C fan). Cut the pork neck into approx. 3 cm cubes and season all over with 1 tsp fine salt and 1 tsp ground black pepper. Wash the leek thoroughly and slice into approx. 1 cm thick rings. Clean the button mushrooms and halve or quarter them depending on size. Deseed the red bell peppers and cut into coarse pieces. Peel the onions and cut into wedges, finely chop the fresh garlic.
Searing & oven braising
Heat 2 tbsp extra virgin olive oil in a large ovenproof casserole dish (or roasting pot). Sear the meat cubes over high heat for about 5–6 minutes all over until well browned. Remove the meat and set aside briefly.
Add the remaining olive oil to the same pot. Add the onion wedges, leek rings, button mushrooms, and bell pepper pieces, and sauté over medium heat for about 6–8 minutes. Stir in the chopped garlic, 1 tbsp sweet paprika powder, and 1 tsp dried oregano, and cook briefly for 1 minute until wonderfully fragrant.
Chef's tip
Traditionally, kavarma is baked in Bulgaria in individual earthenware clay pots (gyuveche) – an ovenproof cast-iron pot or clay baker (Römertopf) in the oven is just as ideal.
If you prefer it a bit spicier, you can braise a pinch of chilli flakes or a mild dried chilli pepper along with the paprika powder.
70 min
Under an hour
